White Bolognese (Ragù Bianco)

5 from 2 votes

Cozy up with a comforting bowl of White Bolognese (Ragù Bianco) with Pappardelle -- a lighter, tomato-less take on the classic Italian meat sauce. Featuring ground turkey, sausage, white wine, and fennel in a dish that feels both elegant and rustic.

Prep Time20

Cook Time45

Total Time1 5

Course: Entree

Cuisine: Italian

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large Stock Pot or Dutch Oven
Food processor (optional)

Ingredients

1 medium fennel bulb, trimmed and cored
1 medium yellow onion, peeled
1 large carrot, peeled
2 Tbsp. extra-virgin olive oil, divided
1 lb. ground turkey (85-93% lean) (avoid ground turkey breast)
8 oz. (or 2 links) mild Italian sausage (pork or turkey), casings removed
4 garlic cloves, minced
1 Tbsp. finely chopped fresh rosemary
1 1/4 tsp. kosher salt
1/2 tsp. cracked black pepper
1 cup dry white wine (such as Pinot Grigio)
2 cups low sodium chicken broth
1/2 cup heavy cream
2 bay leaves
A pinch of freshly grated or ground nutmeg
1 Parmesan rind (optional)
1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish
1 lb. DeLallo Pappardelle Pasta (tagliatelle or rigatoni also work well)

Instructions

Prepare veggies. Either finely mince the fennel, onion, and carrot by hand with a chef’s knife, or cut them into large chunks and place in the bowl of a food processor and pulse until finely minced. Set aside. (I prefer the food processor method.)
Brown meat. Heat 1 Tbsp. olive oil in a large stock pot or Dutch oven over medium. Add ground turkey and sausage and cook, breaking apart the meat with the back of a wooden spoon, until the meat is almost fully cooked, about 6 to 7 minutes. Transfer to a bowl.
Sauté veggies. Add remaining 1 Tbsp. olive oil to the pot along with minced veggies. Sautè until softened, about 8 to 10 minutes. Stir in garlic and fresh rosemary; cook 1 to 2 more minutes, until fragrant. Add meat back to the pot and season everything with salt and black pepper.
Pour in white wine to deglaze the pan. Simmer until almost fully reduced, about 7 to 8 minutes.
Add broth, cream, bay leaves, nutmeg, and Parmesan rind (if using); bring mixture to a simmer. Gently simmer, uncovered, for 20 to 25 minutes, until the liquid is slightly reduced.
Stir in Parmesan cheese and continue simmering, uncovered, for another 5 minutes. Remove bay leaves and Parmesan rind. Taste and season with additional salt and/or black pepper, if needed. (Turn heat to low until the pasta is ready.)
Boil the pasta. About 15 minutes before the Bolognese is ready, bring a large pot of generously salted water to a boil. Add the pasta and cook, stirring occasionally, until the pasta is just shy of al dente.
Use a set of tongs to transfer the cooked pasta into the pot of Bolognese; toss well coat. Turn the heat up to medium-high and continue tossing the pasta, adding splashes of pasta cooking water until the noodles are al dente and the sauce is nicely thickened and clinging to the noodles, another 3 or so minutes. (Note: if you choose to drain your pasta instead, reserve ~3/4 cup of pasta cooking water before draining, and use as needed. The starchy pasta water is key for thickening and binding the sauce.)
Portion into bowls and garnish with extra freshly grated Parmigiano-Reggiano cheese, cracked black pepper, and a drizzle of olive oil, if desired.

Notes

Make-Ahead: The sauce can be made up to 2 days in advance. The flavors actually deepen as it sits, making it even better the next day. Just refrigerate until ready to reheat and toss with your pasta of choice.
Store: Transfer leftovers to airtight container and refrigerate for up to 3 days. The sauce will thicken as it chills, so you may need to loosen it with a splash of broth or water.
Freeze: White bolognese freezes exceptionally well. Let the sauce cool completely before transferring it to a freezer-safe storage bag or container and freezing for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop and tossing with fresh boiled pasta.
Reheat: You can rewarm individual portions of pasta in the microwave or larger portions on the stovetop. Place in a skillet or medium saucepan and heat over medium, adding a splash of broth, wine, or cream to help restore the silkiness of the sauce.

Nutrition